Put the two vegetables together in boiling
salted water and cook until tender. If there is any possibility that the
carrots will not cook in as short a period of time as the peas, cook
them for some time before adding the peas. When tender, pour off the
water, add additional salt, if necessary, and pepper, and dress with
butter or, if preferred, with a vegetable or a white sauce. Heat through
thoroughly and serve.
[Illustration: FIG. 21]
If it is desired to serve the carrots and peas in the rosettes
mentioned, force hot mashed potato through a pastry tube and form the
required number of rosettes on a platter, as shown. In the center of
each rosette put a spoonful or two of the carrots and peas.
In case fresh peas cannot be secured, canned peas may be substituted.
When this is done, the carrots should be cooked until tender and the
peas added just before the sauce is poured over the vegetables.
130. SUCCOTASH.--A combination of fresh shelled beans and sweet corn is
known as succotash. To prepare this dish, shell the beans and put them
to cook in boiling salted water. Cook until they are tender and the
water has boiled down until it is greatly reduced in quantity. Then cut
an equal amount of corn from the cob and add to the beans. Cook for a
few minutes longer or until the water is sufficiently reduced, so that
the combination may be served without pouring any water off. Dress with
butter and season with pepper and, if necessary, additional salt.
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